Tomato Soup Recipe

Prepare tomatoes (if using fresh)

If using fresh tomatoes, bring a pot of water to a simmer. Score a small X on the bottom of each tomato and blanch in simmering water 30–60 seconds until skins loosen. Transfer to an ice bath, peel, core, and roughly chop. If using canned tomatoes, drain lightly and crush by hand or with a spoon.

Chop aromatics

Peel and finely chop the onion. Peel the carrot and grate or dice it finely. Smash and mince the garlic cloves.

Sweat vegetables

In a heavy-bottomed pot over medium heat, add the olive oil and butter. When the butter foams, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent, about 6–8 minutes. Add the carrot and cook 3–4 minutes more until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Build the soup

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the prepared tomatoes (fresh or canned), the stock, bay leaf, and dried thyme. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Simmer uncovered 20–25 minutes to meld flavors and soften everything thoroughly.

Season and sweeten

Remove the bay leaf. Stir in the sugar, then taste and add approximately 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to your preference. Simmer 2 more minutes.

Puree the soup

Using an immersion blender, puree the soup in the pot until smooth and silky. Alternatively, working in batches, transfer hot soup to a blender (fill to no more than half capacity), cover the lid with a towel for ventilation, and blend until smooth. Return to the pot.

Finish with cream (optional)

Over low heat, stir in the heavy cream or half-and-half if using, just to warm through (do not boil). Adjust seasoning with additional salt and pepper to taste.

Serve

Ladle the soup into bowls. Garnish with chopped fresh basil (or parsley), a drizzle of olive oil or a swirl of cream if desired, a sprinkle of grated Parmesan, and croutons or toasted bread on the side. Serve hot.

Make-ahead & storage

The soup keeps in an airtight container in the refrigerator for up to 4 days, or freezes for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if the soup thickens.